vegetable lasagna

Pasta

My ex was a vegetarian and yet he hated spinach, so i tried a vegetarian version of my old lasagne...this is what i came up with, only I didn't use green pepper til later. (He didn't like gr. pepper) I just increased the mushrooms and olives. I'd be tempted to try portabello mushrooms for the reg mushrooms, but have never tried it.) I add about a half tsp of sugar to the ricotta and it gives it a slightly sweeter taste. Most people seem to like it. If you have any questions, email me...since i'm writing this down without a recipe.

Ingredients

  • 1 clove minced garlic
  • 1 TBS parsley flakes
  • 1 TBS basil
  • 1-1/2 t. salt
  • 1 lb. can tomatoes
  • 2 6oz. cans tomato paste
  • 2-1/2 oz. chopped celery
  • 2-1/2 oz. chopped onion
  • 4 oz. chopped ripe olives
  • 6 oz. mushrooms minced
  • 1 oz. minced green pepper
  • 1 pkg. cooked lasagna noodles, rinsed in cold water
  • 2-1/2 oz. ricotta
  • 2 eggs slightly beaten
  • 2 TSB parsley flakes
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup Parmesan
  • 1/2 cup Provolone cheese
  • 1/2 cup Romano cheese
  • 1/2 cup mozzarella cheese, sliced thin
  • a few triangles of mozzarella to put on top when done with assembly of lasagna.
  • 1 TBS butter

Directions

Combine the ricotta cheese, eggs, parsley flakes, salt, pepper and Parmesan cheese. Place half of the cooked noodles in a 13 x 9-inch baking dish.
Saute' the vegetables (celery, gr. pepper, mushrms, olives and onions) in butter until onion is golden.

Combine garlic, 1 TBS parsley flakes, 1 TBS basil, 1-1/2 tsp salt, the lb can of tomatoes, and the 2 6-oz cans of tomato paste and simmer them about thirty minutes. Add the sauteed vegetablesto the tomato sauce about five minutes before simmering is done. Ladle 1/2 sauce over the noodles.
Mince half of the parmesan, provolone and romano cheeses and combine them. Spread half of the mozarella cheese and half of the combined cheeses over the sauce. Repeat layers ending with the sauce. Decorate the top with triangles of mozarella. Bake in preheated 375 degree oven for 30 minutes. Let stand 10 to 15 minutes before serving. Cut into squares if desired. Makes 8 to 10 servings.


Makes about 6 to 8 servings.

Print this recipe

Submitted 6/13/05.
Source: My recipe
Submitted By: tc c
tcluvs@icqmail.com
vegetable lasagna